Creamy Sweet Corn and Basil Pasta

5 from 16 votes

A creamy vegetarian pasta dish made with fresh sweet corn cut from the cob and and tons of fresh basil. The perfect 30 minute summer meal.

Prep Time10

Cook Time15

Total Time25

Course: Main, Main Course, Mains, Side, Side Dish, Side Dishes

Cuisine: American

Servings: people

Calories: 348kcal

Author: Jessica

Shuck the sweet corn and use a sharp knife to remove the kernels from the cob. Use the back of a knife to scrape along the cob to extract the milky corn juice into the bowl.
In a large pot, bring 8 cups of water to a rolling boil and add two teaspoons of kosher salt. Boil pasta according to package directions, cooking until one minute shy of al dente. Reserve a cup of pasta water and drain.
While the pasta is cooking, mince the garlic and shallot and chiffonade the basil leaves.
In a large sauté pan, heat butter and olive oil over medium heat. Add minced shallots and sauté for about two minutes until translucent. Add in the garlic and cook for another minute until fragrant. Add in the sweet corn kernels and their juices and cook for another minute. Taste corn mixture and add a pinch of salt.
Pour in about half of the pasta water, add hot cooked pasta and black pepper and toss to combine. Stir in parmesan cheese and add more pasta water until a creamy sauce forms and coats the pasta. Stir in fresh basil. Serve topped with extra parmesan cheese and fresh cracked black pepper.

If you use alternative or gluten-free pasta, please refer to the post for substitutions for pasta water.